Kelly Williams Recipe

Kitchen Sink Sweet & Salty Cookies

By Kelly Williams Wildflours


Recipe Rating:
 1 Rating
Serves:
Makes about 4 dozen (give or eat a few)
Prep Time:
Cook Time:

Kelly's Story

I love the combination of sweet and salty! So I came up with this recipe to incorporate all of my favorites! You can mix 'n match your own favorites or make as is! The fun of baking is creating things to your own taste, so have fun! And enjoy! :D (Next time I make them I promise to take a pic. The holidays are coming up so it won't be long. ;) ) (photo is from bing images and not of my actual cookie, but looks VERY similar to what mine look like. will take a pic of mine the next time I make them.)

Ingredients

2 1/2 cups
flour
1 tsp.
baking soda
1 tsp.
salt, can cut down to a 1/2 tsp. if preferred
2
sticks butter, softened
Find more recipes at goboldwithbutter.com
3/4 cup
sugar
3/4 cup
packed dark brown sugar
2 tsp.
vanilla
2
large eggs
1 cup
semi-sweet chocolate chips
1 cup
white chocolate chips
1 cup
coarsely broken ruffles potato chips
1 cup
raisins
1 cup
small pretzel twists broken into 1/2
1/2 cup
coarse chopped mixed nuts, i use peanuts, macadamias and cashews, salted or unsalted
half
of a 14 oz. bag kraft caramels (unwrapped)
1 Tbl.
water
coarse sea salt

Directions Step-By-Step

1
Preheat oven to 375. Combine flour, soda and salt in small bowl. In mixer bowl, cream butter, sugars and vanilla til creamy. Add eggs, one at a time, beating well after each addition. Scrape bowl as needed especially bottom. Slowly beat in flour mixture. Stir in rest of ingredients except caramels, water and sea salt. (I like to pre-mix the ingredients in a bowl tossing them. It makes adding them to the dough much easier and you don't have to stir as much and prevents the potato chips from breaking up too much.) Drop by rounded tablespoons (about large walnut-sized) onto ungreased cookie sheets. Or you can make them smaller. I prefer cookies that are a bit larger than the dinky ones.) If making larger ones, *lightly press tops down with palm of hand just a *tad. Bake for 9-12 minutes, depending on size, or until golden brown. Don't overbake. Remove to wire racks to cool. In medium bowl, melt caramels with water in microwave til melted. With spoon or small whisk, drizzle over cookies a few at a time. Sprinkle caramel with sea salt as you go. Just a little. Repeat til all are done. Let caramel cool and harden. Store airtight.

About this Recipe



  • Comments

  • 1-5 of 8
  • user
    Kristin Miller Kk723 - Nov 11, 2011
    MmMmMmMmMmmmmm :)
  • user
    Kelly Williams Wildflours - Nov 11, 2011
    :D :D :D :D
  • user
    Kathy West Author - Nov 11, 2011
    Kelly, sometimes the best recipes are the easiest. If you like sweet and salty, try Sweet 'N Saltines. My daughter found this in a magazine and everyone loves it. Line cookie sheet with saltines, salty side up. In saucepan over medium heat, melt 2 sticks of butter and 1 cup of light brown sugar. Bring to boil and remove from heat, pour over crackers. Put the pan in the over (425 degrees) for 4-5 minutes, just until bubbly. Remove from oven and sprinkle with a bag of semi-sweet chocolate chips. When the chips begin to melt, spread them over the caramel mixture. Put in freezer until cold then break into shards and store in airtight container. Yummy and fun! Enjoy!
  • user
    Kelly Williams Wildflours - Nov 11, 2011
    Oooh, sounds wonderful, Kathy! :D You should add/post your recipe! :D
  • user
    Kelly Williams Wildflours - Nov 12, 2011
    I shared a photo of this recipe.
    View photo